1. Dick van Leeuwen Business Development Manager AHDB Beef & Lamb UK Innovation and Product Development

2. Introduction AHDB Beef & Lamb continues to work in both the retail and foodservice markets to improve the quality and consistency of cuts Better butchery techniques, product trim and product consistency continue to be key issues. The new, innovative steak cuts as seen in the earlier presentation are providing alternatives to prime cuts in both the retail and foodservice markets Let’s look at the potential value that these new innovative cuts and alternative cutting methods could add to the industry

3. Costing/Yield Calculators There are 3 beef and 3 lamb tools with step-by-step instructions (available to download from www.qsmbeefandlamb.co.uk) which provide the following options: 1.Costing the carcase into primals 2.Costing the carcase into retail/foodservice cuts 3.Costing individual primal muscles into retail/foodservice cuts

8. Seam butchering the Feather muscle into Flat Iron Steaks as opposed to casserole/braising steaks could add £2.88 million to the annual retail sales value of this muscle.

9. Seam butchering the Rump Cap (Picanha) into ‘Premium Tier’ Picanha Steaks as opposed to fry/grill steaks could add £1.75 million to the annual retail sales value of this muscle.

10. Seam butchering the Bistro muscle into Premium Bistro Rump Steaks as opposed to fry/grill steaks could add £2.06 million to the annual retail sales value of this muscle.

11. Seam butchering the Denver muscle into Denver Steaks as opposed to casserole/braising steaks could add £2.77 million to the annual retail sales value of this muscle.

12. Seam butchering the Tender Top muscle into Tender Top Steaks as opposed to roasting joints could add £3.01 million to the annual retail sales value of this muscle.

13. Seam butchering the Centre Cut muscle into Centre Cut Steaks as opposed to roasting joints could add £3.92 million to the annual retail sales value of this muscle.

14. Seam butchering the Rump Tail (Tri-Tip) and selling as Premium Tri-Tip Steaks as opposed to fry/grill steaks could add £2.49 million to the annual retail sales value of this muscle.

15. A Closer Look At The Tri-Tip Steak This steak has seen a growth in popularity across Europe and America. In a recent trial: – 78% said they would buy it – 73% said it looked appetising when cooked – 68% said they loved the flavour

16. Shoulder Muscles By seam butchering the Shoulder and selling the Clod Flat, Clod Shin and Needle muscles for Stewing as opposed to mince could add £3.86 million to the annual retail sales value of these muscles.

17. Seam butchering the Silverside into Silverside Mini-Joints as opposed to casserole/stewing steaks could add £0.24 million to the annual retail sales value of this muscle.

18. Seam butchering the Shoulder and selling as boneless Victoria Roasts as opposed to bone-in shoulder joints could add £5.83 million to the annual retail sales value of the shoulder.

19. By seam butchering the Leg and selling as Topside Mini-Joints, Thick Flank Mini- Joints, Silverside Mini-Joints and Shanks as opposed to bone-in leg joints could add £63.17 million to the annual retail sales value of the leg. Lamb Leg

20. Added Value Sales The examples highlighted in this presentation, demonstrate the ‘potential added sales value’ that our NPD work could deliver to the industry. In monetary terms, this equates to: Beef£22.98 Million Lamb£69.00 Million

21. Cutting Specifications Detailed step-by step cutting specifications are available to view or download from www.qsmbeefandlamb.co.uk/cutting-specificationwww.qsmbeefandlamb.co.uk/cutting-specification

22. Beef Yield Guide

23. Lamb Yield Guide

24. NPD Unit AHDB Beef & Lamb extends an open invitation to all businesses that want to look at new product opportunities in more detail At our NPD Unit in Cheshire, we can work with you and your teams on: –Industry research information –Costings and yields –Butchery demonstrations –Cooking and sampling –Branding initiatives Just contact a member of the trade marketing team for more information